if we had a vet in the room … duck breast with apple & rösti

(sorry about the streaks in the photo – don’t know what happen here when I transferred from disc)

It’s a quite a few years ago .. now, we had a manager meeting and our director always loved to take us to France, especially Paris – but this time we had gone to Rouen instead. Lovely place and all our meetings where a great get together, we where so spoiled by Claes, our director.

Can’t remember the name of the restaurant, even if we had been there a couple of times. Found it through “Guide du Michelin” – La Couronne – beautiful old restaurant with arches and tiny rooms, the oldest French inn dated from 1345. That’s how I could find the name.

Anyhow it’s rated as one of the top restaurants in town and the food where always good and so the service, we where about 15-20 people at the our dinners. This evening some of  us decided to go for duck. As well known does the French want their meats more or less still alive on the plate.  Stephen, one of our Onboard Service Manager’s was sitting next to me and when he got his plate with the duck – it was so raw – so he looks at the plate and me .. and said, “If  we had a Vet in the room he would have got this up and running in less then 5 minutes”. They fixed an other one to him *smile

My duck can you have so alive as you want it. This is one of my favorite recipes, when it’s about duck. Not a big fan of Duck a l’Orange. Love oranges in cooking, but not with duck.

Duck Breas with Rösti and Apple, serves 4
2 large duck fillets, about 350g each (12oz) or 4 medium (at room temperature)
salt & freshly ground black pepper.
15ml (1tbsp) red wine vinegar
60ml (4tbso) apple juice

2 large old poatoes, about 450gr (1lb) total weight
1 dessert apple
2 sprigs of fresh sage
oil for frying

For garnish
Sautéed apple slices and sage sprigs

1. Use a share knife to score through the skin on the duck. Rub with salt and pepper. Leave at room temperature for about 20-30 min.
2. To make the rösti, peel and finely grate the potatoes and apple. Squeeze out so much moisture as possible and place in a bowl. Chop the sage and mix in. Seasoning well with salt and freshly ground pepper.
3. Preheat the oven to 150C/300F/Gas 2 – meat up 15 ml (1tbsp) oil in a small heavy-based frying pan. Place 2 large tablespoonfuls of the potato mixture in the pan – press down hard with a frying spatula or fish slice. Cook for 2 min or until gold brown on the underside: turn over and fry to the other side is done too – remove and drain on absorbing paper. Repeat until all 8 röstis are done. I only do one at the time. Keep them warm in the oven while cooking the duck.
4. Preheat a heavy flameproof casserole – add the duck breast with skin side down. No oil needed, you will get all the fat needed from the duck breasts. Cook over medium heat for 7-10 min all depending on the size. DON’T TURN THEN OVER – the fat from the duck itself will prevent them from sticking. After those minutes – turn the breast over and cook for 3-4 min, once again depending on size.
5. Using a slotted spoon, transfer the duck breasts to a warmed serving dish – cover and leave in the warm oven for 10 min to rest and become evenly “rosy” inside. Meanwhile pour of the fat from the pan, add the vinegar and apple juice, bring to boil and reduce slightly.
6. To serve, place two rösti on each warm serving plate and slice the duck thickly and arrange on top with the sliced duck. Spoon over the jus, garnish with some sautéed apple slices and a sprig of fresh sage.

A little tip – duck and lamb is really the only meats we should season before sealing up and they should always be at room temperature when going into the pan. Never season beef before frying, because then all the moist in meat will sip out for you – seal quickly frist.

“If it walks like a duck, quacks, like a duck,
looks like a duck – it must be a duck”

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10 thoughts on “if we had a vet in the room … duck breast with apple & rösti

    • Yes, it’s … beautiful on the inside too – and the food are excellent, at least it was … still top marked by Guide Michelin – even if not the best in town.

      • Yes, it’s …. One of the oldest buildings in France. Normally the French are not too bother with how their houses are maintained – but when there is in heritage to protect they do look after and make them pretty looking

  1. I love that your meetings are held somewhere so wonderful.. Rouen!! I could only imagine that ! I was telling another blogger.. I’ve not made a duck yet (although I have hatched a few in my day.. as a school teacher) and they are every bit as cute as in your last photo!!

  2. Yes, I love ducklings too – I don’t know if I would be able to hatch and kill them plus eat them, but buy duck at the market hall I don’t have any problems with. You should dry cook duck, beautiful piece of meat.

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